Preheat oven to 350 degrees. Prepare an 8x8 baking pan with non stick cooking spray. In a medium bowl, combine the cake mix, softened butter and egg until crumbly. Remove 1/3 of the cake mixture, reserve, and press the remainder into the pan. Bake for 13 minutes or until starting to brown, then remove from oven and allow to cool.
Preheat oven to 350. In a food processor add the graham crackers and pulse until they are crumbs. Add the butter and sugar, and pulse again until well combined. Press the crumbs into the bottom of an 8x8 baking pan and bake for 10-12 minutes, or until just starting to brown. Allow to cool completely.
In a food processor, pulse the cookies into crumbs, drizzle butter in pulsing again until combined. Press the cookies into the bottom of a 13x9 baking pan.
In a medium bowl using a hand mixer, mix the cream cheese until smooth. Gradually add the powder sugar and mix until combined. Fold one cup of the whipped topping into the cream cheese and set aside.
Preheat oven to 350 degrees.
In a food processor, add graham crackers, pulsing to crush. Add the brown sugar, pulse and then drizzle in the melted butter and pulse until just combined.
Press the graham mix into the bottom of an 8”x8” baking pan.
In a food processor add the Oreo® cookies and pulse until cookies are crumbled. Pour in butter and pulse again until mixed.
Press the mixture into the bottom of a 9x9 baking pan or a springform pan.
Preheat oven to 350 degrees.
In a medium bowl mix the cream cheese and almond filling until combined.
Arrange crescent triangles into a ring with the long points pointing outwards. The inner circle remaining should be around 5”.
Preheat oven to 375 degrees.
In a food processor prepare the crust. Add the graham crackers, sugar and melted butter and process until the graham crackers are crumbs. Press the crumbs using your hand or the bottom of a measuring cup into the baking pan. Bake for 8-10 minutes, remove from the oven and allow to cool.
In a food processor, process the almond thin cookies until cookies are crumbs. Add the sugar and butter and process again, just to mix ingredients together. Press the cookie crumbs into the bottom of a medium casserole dish or baking pan forming a crust.
Preheat oven to 375 degrees. Prepare a 13x9 baking pan with non stick cooking spray.
In a large bowl using a hand mixer, cream the butter and sugar together until they are light and fluffy. Add the egg, sour cream, and almond extract; mixing until combined. Add the baking powder and gradually add the flour, mixing on low until the dough is combined. It should be a little crumbly.
Once cake is cooled, take the end of a wooden spoon and poke holes all over the cake. Pour the sweetened condensed milk over the cake and set aside.
